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Students plant and harvest crops, and 'bazooka' the soup

by Marjorie Mader

Mmm, mmm good. Soup from the garden is mmm, mmm good.

That's what third-graders at Oak Knoll School seemed to say as they slurped soup, made from butternut squash they raised in their school garden and cooked right in the classroom.

Chef Suzy Farnworth guided the step-by-step soup-making process that actually began last May when the students planted seeds in two raised beds in the school garden.

She and avid gardener Julie Davis, both moms with children in the same grade, volunteered their time and skills to develop the gardening project "from seed to harvest to table" with help from science aide Gwen Solomon.

Inspired by the study of Native American Indians, part of the third-grade curriculum, they launched the "Three Sisters Garden." In the Native American world and with their Oak Knoll counterparts are: Sister Corn (Ms. Farnworth) Sister Bean (Ms. Davis) and Sister Squash (Ms. Solomon).

The three crops are planted together and produce a garden that promotes plants caring for each other, said Ms. Davis and Ms. Farnworth.

The corn usually is planted first in the middle of the garden. After a few weeks, the beans are planted. The tall corn stalks provide structure for the bean plants that climb toward the sun. The beans also provide nitrogen from the soil that the corn needs to survive.

Then the squash is planted around the corn and beans. Its broad leaves help keep the soil moist during hot summer days. Their prickly vines also discourage animals from stealing the beans and corn.

The finishing touch: planting flowers around the squash to add color and beauty, and to encourage bees to pollinate the garden to insure its success. A tepee, about 6 feet at its peak, also was built, surrounded by plantings of climbing beans, gourds, morning glories and more flowers. During summer, the Sisters watered the garden and it thrived.

When the children returned to school in August as third-graders, the gardeners moved onto the harvest. Many of the children came to the garden to eat raw, fresh beans and fresh corn cut off the cob.

While waiting for the butternut squash to ripen, the children harvested zucchini and made zucchini olive oil cake with lemon glaze. Chef Farnworth guided the cooking projects with the assistance of sous-chef Davis.

"The zucchini cake met with much enthusiasm," said Ms. Farnworth. "The children could not believe how much they loved green vegetables.

"When you cook, you use all five senses," explained Ms. Farnworth, as she followed the soup-making process, involving students in the cooking and conversation. She also sandwiched in humor, nutritional advice, safety tips and some etiquette during the sessions in the classrooms of teachers Cindy Guerra and Renee Lavezzo.

"Bazooka-ing" the squash — using a hand-held, powerful blender that swirled the cooked pieces of squash into a thick soup — was a dramatic highlight. Every one took a turn using the mighty bazooka.

"Fabulous ... awesome ... The best soup I've ever tasted," said the kids. A special treat was enjoying the soup served with the warm cornbread that the students made and baked in the school oven.

As the garden cycle continues, the children now have planted their winter garden of broccoli, kale, beets, red lettuce, rainbow chard and leeks along with violets, nasturtiums and straw flowers.

The Three Sisters combine gardening, science, cooking, culinary treats and fun as they also guide kids toward making food choices that are good for growing bodies, as well as delicious.

The Oak Knoll garden — where kindergartners through fifth-graders participate in a myriad of learning activities — has received a California state grant from the Department of Education. It also is certified as a "Bay Friendly Garden," meaning no chemicals are used.

For more information, call Gwen Solomon, Oak Knoll science aide who oversees the classroom garden, at 854-4433, ext. 4118.

Butternut Squash Soup

Yield: 4 servings

Ingredients:

1 large butternut squash, peeled, seeded and medium diced

1 onion, diced

2 tablespoons olive oil

6 sage leaves

4 cups chicken or vegetable broth

salt and pepper, to taste

Procedure:

• In a large soup pot, heat the oil over medium heat. Add onions and saute until translucent and soft. Add the diced squash and sage and saute for 2-3 minutes.

• Add the broth and bring to a boil. Reduce to a simmer. Simmer until the squash is soft when pierced with a fork.

• Remove soup from the heat. Using a stick blender or bazooka, puree the soup until there are no more lumps. (You can also use a blender — puree in 2 batches)

• If needed, add water to achieve the desired consistency.

• Return the soup to the stove and reheat if necessary.

• Salt and pepper to taste.

For a classroom with 20 kids, triple the recipe, but use only two onions.